Ginger Biscotti with Pistachios

Ginger Biscotti with Pistachios

7

"Try substituting macadamia nuts for pistachios."
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Ingredients

servings 265 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Grease and flour one large baking sheet.
  2. Finely grind the almonds with the flour, ginger and baking powder in a food processor.
  3. Beat the butter, brown sugar and white sugar until light and well blended. Add the grated orange peel, egg and vanilla and beat well. Mix in the dry ingredients and beat until just blended. Stir in the pistachios.
  4. Divide the dough in half. Using floured hands, roll each half on a lightly floured surface into a 1/2 inch log. Arrange logs on the prepared baking sheet, spacing 4 inches apart. Cover with plastic wrap and refrigerate for about 1 hour.
  5. Preheat oven to 350 degrees F (175 degrees C). Brush dough logs with beaten egg and sprinkle with 2 teaspoons white sugar. Bake logs until deep golden brown and firm to the touch, about 30 minutes. Let logs cool for 10 minutes.
  6. Reduce oven temperature to 300 degrees F (150 degrees C).
  7. Using a serrated knife cut logs crosswise into 1/2 inch thick slices. Arrange sliced cut side down on baking sheet. Bake at 300 degrees F (150 degrees C) until deep golden on top, about 12 minutes. Turn biscotti over and bake other side until deep golden, about 12 minutes. Transfer biscotti to a rack and cool completely. Store in airtight container at room temperature.

Reviews

7
  1. 8 Ratings

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Most helpful positive review

I made this recipe justa few days ago the flavor of these biscotti is wonderful however like so many other reviewers I too found that the logs flattened out so I remade them again last night b...

Most helpful critical review

When I baked this recipe, the loaves flattened out and ran into each other. Too much butter? I continued the best I could, and it really still tastes great.

I made this recipe justa few days ago the flavor of these biscotti is wonderful however like so many other reviewers I too found that the logs flattened out so I remade them again last night b...

When I baked this recipe, the loaves flattened out and ran into each other. Too much butter? I continued the best I could, and it really still tastes great.

As the picture shows, the two rolls do flatten out, but can be cut into "fingers." This recipe is delicious and was rated "wow" by my Italian cousin-in-law.

These taste great, but as another reviewer found, my dough spread out and the "logs" became two giant, flat cookies. They were too thin to really slice and toast, but I did the best I could....

These are my all time favorites!! the really wow friends and family.

I used macadamia nuts instead of pistachio. Yummy!

Can you substitute ground fennel seed for the liquid anise flavoring?